Roasted Cauliflower and Black Bean Burrito Bowl with Cilantro Rice


𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 𝐚𝐧𝐝 𝐁𝐥𝐚𝐜𝐤 𝐁𝐞𝐚𝐧 𝐁𝐮𝐫𝐫𝐢𝐭𝐨 𝐁𝐨𝐰𝐥 𝐰𝐢𝐭𝐡 𝐂𝐢𝐥𝐚𝐧𝐭𝐫𝐨 𝐑𝐢𝐜𝐞⁣⁣

2 avocados⁣⁣

1c basmati rice⁣⁣

1 can black beans⁣⁣

1 medium head cauliflower⁣⁣

16 oz vegetable broth⁣⁣

1 small bunch cilantro⁣⁣

1c frozen corn⁣⁣

2 limes⁣⁣

2 tomatoes ⁣⁣

1 yellow onion⁣⁣

1T Cayenne pepper⁣⁣

Chili powder⁣⁣

1/2t Cumin⁣⁣

EVOO⁣⁣

1/2t garlic powder⁣⁣

1/2t Onion powder⁣⁣

1t Salt⁣

⁣

1. Preheat oven to 425⁣

2. Using a strainer, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat. ⁣

3. Wash and dry the fresh produce.⁣

4. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Ok the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes. ⁣

5. Remove leaves and thick stems from the cauliflower; cut into bite-sized florets and set aside.⁣

6. In a small bowl, combine the spices. ⁣

7. Place the cauliflower on the baking sheet. Drizzle with oil and sprinkle with half of the seasoning mixture; toss to coat. Spread out in a single layer. Place in the oven and roast for 20 minutes, flipping once halfway through. ⁣

8. Dice the onion. ⁣

9. Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom. ⁣

10. Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes. ⁣

11. Drain and rinse the black beans. ⁣

12. Add the black beans, corn, and the rest of the seasoning mixture to the skillet and cook, stirring frequently, until the corn is softened, 3-4 minutes. Remove from heat and set aside. ⁣

13. Dice the tomatoes.⁣

14. Half and pit the avocados. Slice thinly while still in skin, then scoop out with a spoon. ⁣

15. Shave the cilantro leaves off the stems and mince the laves. When the rice is finished, add half of the cilantro to the rice. ⁣

16. Juice one lime into the rice and stir to combine. Slice the other lime into wedges for garnish. ⁣

17. To service, divide the rice between bowls. Top with cauliflower, bean mixture, tomatoes, cilantro, avocado slices, and lime wedges. Enjoy!⁣

minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes. ⁣

5. Remove leaves and thick stems from the cauliflower; cut into bite-sized florets and set aside.⁣

6. In a small bowl, combine the spices. ⁣

7. Place the cauliflower on the baking sheet. Drizzle with oil and sprinkle with half of the seasoning mixture; toss to coat. Spread out in a single layer. Place in the oven and roast for 20 minutes, flipping once halfway through. ⁣

8. Dice the onion. ⁣

9. Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom. ⁣

10. Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes. ⁣

11. Drain and rinse the black beans. ⁣

12. Add the black beans, corn, and the rest of the seasoning mixture to the skillet and cook, stirring frequently, until the corn is softened, 3-4 minutes. Remove from heat and set aside. ⁣

13. Dice the tomatoes.⁣

14. Half and pit the avocados. Slice thinly while still in skin, then scoop out with a spoon. ⁣

15. Shave the cilantro leaves off the stems and mince the laves. When the rice is finished, add half of the cilantro to the rice. ⁣

16. Juice one lime into the rice and stir to combine. Slice the other lime into wedges for garnish. ⁣

17. To service, divide the rice between bowls. Top with cauliflower, bean mixture, tomatoes, cilantro, avocado slices, and lime wedges. Enjoy!⁣



𝘍𝘰r more healthy living and fitness tips, follow me on Instagram @meganholmesfitness

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